Step 1 of 5
Bibingka
Heat the oven to 190°C. Wipe the banana leaves and pass them quickly over a gas flame, or dip them in hot water, until glossy and pliable. Cut rounds to line six 12 cm tins or one 23 cm tin, and brush the leaves with a little of the melted butter.
Tip: Softening the leaves stops them cracking and brings out their smell.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bibingka take?
55 min all in — 20 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 cakes. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
150 g of Sugar.
How much sugar?
2 tbsp (to sprinkle) of Sugar.
What can I use instead?
Salted duck egg → A saltier cheese, such as feta. The salt against the sweet cake is the point. Without the egg, let the cheese carry it.
Any tips from this recipe?
Frozen banana leaves from Asian grocers work well. Thaw them and wipe them dry. Filipino shops sell salted duck eggs cooked, usually dyed red. Chinese shops also sell them raw in a coat of salted clay or ash; rinse those and boil them for about 10 minutes first. Eat it warm. Cold bibingka firms up; 20 seconds in the microwave brings it back.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.